Boozy Cheese

Our new favorite cheese dishes come with a twist.

- Monica Michael Willis

Call it the ultimate food and drink pairing: Cheesemakers are collaborating with local breweries and wineries to produce boozy takes on popular artisanal cheeses. “They're creating exciting new varieties without having to reinvent the wheel," says Rachel Perez, a board member of the American Cheese Society. Recent award winners include a raclette-style cheese washed in wine from Vermont's Jasper Hill Creamery, a cheddar bathed in Chartreuse from Wisconsin's Deer Creek Cheese, and a smooth blue wrapped in pear brandysoaked grape leaves from Oregon's Rogue Creamery. Grocery store cheeses have generated similar buzz, like a bourbon cheddar-parm from Murray's Cheese at Kroger and cheddars made with Irish cream liqueur, vodka and whiskey, sold at Aldi. Bring the trend to your dinner table with one of these three recipes from our test kitchen.

BUTTERNUT SQUASH–CHEDDAR SOUP WITH BOURBON

ACTIVE: 25 min I TOTAL: 40 min I SERVES: 4 to 6

1. lt the butter with the olive oil in a large wide pot or dutch oven over medium heat. Add the onions, season with salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and cook until softened, about 30 more seconds.

2. Add the squash and 1 teaspoon salt to the pot and stir to coat. Remove from the heat and carefully add ½ cup bourbon (stand back in case it ignites). Return to the heat and cook until mostly reduced, 2 to 3 minutes. Add the chicken broth and bring to a boil, then reduce to a rapid simmer and cook until the squash is beginning to fall apart and can be easily smashed with the side of a spatula, 15 to 20 minutes. Stir in the heavy cream and heat through.